Fattoush Salad

Ingredients

Pita bread

2, cut into triangles

Salt

1/2 teaspoon (or to taste)

Extra virgin olive oil

1/4 cup

Lemon juice

3 tablespoons, freshly squeezed

Sumac

2 teaspoons

Fresh parsley

1/2 cup, chopped

Fresh mint leaves

1/4 cup, chopped

Red onion

1/2, thinly sliced

Radishes

4, thinly sliced

Tomatoes

2, diced

Cucumber

1, diced

Romaine lettuce

1 head, chopped

Instructions

1. Begin by preparing the pita bread: preheat your oven to 375°F (190°C). Spread the pita triangles on a baking sheet and drizzle with a little olive oil and a pinch of salt. Bake for about 10 minutes or until golden and crispy. Remove from the oven and let cool.
2. In a large salad bowl, combine the chopped romaine lettuce, diced cucumber, diced tomatoes, sliced radishes, and sliced red onion.
3. Add the chopped mint leaves and parsley to the bowl, mixing gently to distribute the herbs throughout the vegetables.
4. In a small bowl, whisk together the sumac, lemon juice, extra virgin olive oil, and salt until well combined. Adjust the seasoning if needed.
5. Pour the dressing over the salad and toss to combine, ensuring that all the ingredients are coated in the tangy dressing.
6. Add the toasted pita bread pieces to the salad and toss again to incorporate the crunch.
7. Let the salad sit for about 5-10 minutes to allow the flavors to meld together before serving.
8. Serve the Fattoush Salad as a refreshing side dish or as a light main course, garnished with extra herbs if desired.